Títulos en Cocina

¡Cuenca Eats! is a heartfelt, bilingual guide to one of South America’s most welcoming food cities. In 2024 Cuenca became the first city in South America to receive the title of “World Food Capital” from the World Food Travel Association. In 2025 UNESCO recognized Cuenca as a “Ciudad Creativa de la Gastronomía.” This audiobook celebrates that spirit through more than 100 traditional dishes, drinks, fruits, snacks and desserts from the high Andes. Every page is rooted in real life.

The oyster is one of Earth's oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act marked a turning point for water...

Welcome to Tenderness. Our doors are always open. Need a pick-me-up? Visit the Tenderness convenience store in Mojiko, Kitakyushu. A sweet treat to lift your spirits. A quiet place to talk over a warm meal. A kind word when you need it most. The sound of the sea in the distance. You'll always...

For millennia, people have utilized plants as foods, medicines, hallucinogens, clothing, shelter, perfumes, dyes, and even poisons. In the Caribbean, medicinal and practical use of plants began with its first inhabitants, the Amerindians. New plants and knowledge were introduced through both...

Join Party People Brie Larson and Courtney McBroom as they take you on a journey through their favorite parties and give you all the tips and tricks to make your celebrations just as legendary! Brie Larson and Courtney McBroom found each other through food—a huge vat of molten queso, to be...

Renee Miller and Tim Beissinger, also known as @thruhikers, share their experiences exploring the outdoors—hiking, backpacking, canoeing, and camping—with millions of people. They break down every aspect of their adventures—trail routes, gear, recipes, and more—and share stories from...

Struggling with inflammation, low energy, or ongoing health issues—even when you're trying to eat better? Chronic inflammation is often the hidden root behind pain, weight gain, gut imbalance, and immune system dysfunction. This anti-inflammatory diet guide gives you a simple, science-backed plan to reduce inflammation, restore your energy, and take control of your health—without confusion, restriction, or overwhelm.

Do you really choose what you like—or were you trained to like it? Ranch, Sriracha, & the Illusion of Choice is a sharp, provocative cultural investigation into America’s most common condiments—and what they reveal about control, comfort, and manufactured preference. Using ranch dressing, ketchup, mayonnaise, hot sauce, A1, soy sauce, and more as case studies, Kevin L. Whitworth uncovers how modern taste was engineered through convenience culture, industrial food systems, marketing psychology, and childhood conditioning.

Friedrich Nietzsches Essay Über Wahrheit und Lüge im außermoralischen Sinn (1873) zählt zu seinen einflussreichsten Frühschriften – ein scharfsinniger, radikal hinterfragender Text über den Ursprung von Sprache, Begriff und Erkenntnis. Nietzsche analysiert, wie der Mensch sich mit sprachlichen Konstruktionen eine scheinbare Ordnung schafft – fern der „wahren" Wirklichkeit. Ein zentraler Text der modernen Philosophie – herausfordernd, klarsichtig und bis heute relevant für alle, die sich mit dem Verhältnis von Sprache, Denken und Wahrheit auseinandersetzen möchten.

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and...

The classic guide to America's greatest hamburger eateries, from burger scholar and restauranteur George Motz, returns in a completely updated fourth edition—featuring 220 establishments where you can find the perfect regional burger and reclaim a precious slice of Americana. America's...

Lagom is used to describe the perfect state when something is neither too much, nor too little. The Swedish apply lagom to most aspects of their life without thinking about it. This book will show you how lagom can be incorporated into your personal life, family, relationships, work, home, health, and well-being. Living lagom is to live a moderate life where balance is the key to success in all areas.

Most of us walk through the supermarket meat aisle without a second thought. We see neatly wrapped packages, spotless counters, and perfectly arranged cuts of beef, pork, chicken, or lamb — ready to take home and cook. But behind that familiar, chilled display lies one of the most complex, highly regulated, and fascinating systems in modern food production. Supermarket Meat: What You Really Need to Know pulls back the curtain on this invisible world, revealing the intricate journey every piece of meat takes from farm to fork.

Jim Franks is a baker and a poet who’s written a love story about bread, which is to say he’s written a life story about listening, learning, trying, failing, adapting, and above all, caring. Through humor, history, relentless curiosity, and refreshingly unsentimental poetry, Existential Bread teaches there are many ways to bake a loaf just as there are many ways to live a life. The audiobook is narrated by Jim Franks and features music by Bill MacKay, James Schroeder, Rob Frye, Whitney Johnson, and Shutaro Noguchi.

What really happens in your fridge when no one’s looking? In Faithful Food Forensics, Hillary Hawkins invites you into a hilarious, offbeat investigation of everyday kitchen mysteries — from plant-based meatballs in questionable states of refrigeration to ice cream that melted into a dairy soup, found redemption, and froze again like nothing ever happened.

Chef and food writer Ben Benton is on a mission. British food is usually seen as a dire affair - if people think of it at all, they picture fish and chips, tea and cakes, stiff sandwiches and limp vegetables. But the truth is that British food today is one of the world's most innovative and...

Goodbye high-protein, hello fibre! Fibre is more powerful than many life-saving drugs: its importance in our diet and impact on our overall health and wellbeing cannot be understated. Yet, 96% of us aren’t consuming enough. Sunday Times bestselling author and industry-leading nutritionist...

This two-book collection pairs a beginner-friendly herbal apothecary roadmap with a proven greenhouse system—so you can grow healing herbs, extend your season, and fill your pantry with confidence. Clear steps, checklists, and real-world troubleshooting keep you moving from idea to daily use: tea to tincture, seedling to steady harvest.

Have you ever felt overwhelmed even at the thought of hosting a gathering? Do you find yourself sifting through pages of complex cocktail recipes, only to feel more confused and intimidated? Imagine crafting cocktails that capture the essence of each season, bursting with farm-fresh flavors and garnished to perfection—all while remaining the relaxed, joyful host or hostess you aspire to be.

Go Veg with Class is a collection of select, edited posts with photos by yours truly from nearly a decade of blogging at GO VEG in The Cape Gazette, Delaware’s Cape region community newspaper published in Lewes, Delaware. Scattered throughout are sixty tried and true recipes from favorite home-cooked meals to irresistible desserts, so easy and delicious listeners will become eaters, and that’s what this book is all about.